Preheat the oven 400 degrees. For the spatzle: Cook the apples, wine, lemon juice, shallots and garlic, down until the apples are soft. Remove from the heat and puree until smooth. Bring a pot of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir the apple puree, eggs, flour, 1 teaspoon salt and baking powder together. Place a colander over the pan, and press through the holes into the hot water using a rubber spatula. When the spatzle floats to the surface, cover and cook the spatzle until it swells and is fluffy. Remove from water and shock in ice water. Drain the spatzle and set aside. For the veal chops. In a saute pan, heat the olive oil. When the pan is smoking hot, sear each chop for 2 to 3 minutes on each side. Season each chop with Essence. Remove from the pan and allow to cool. Cover each chop with the mustard and crust with the chopped herbs. Place the chops in the oven and cook for about 15 minutes or until medium-rare. In a sauce pan, heat the veal reduction and grilled apples together. Bring up to a simmer and season. In a saute pan, melt the butter. Add the spatzle and saute for 3 to 4 minutes. Stir in the parsley and season. Spoon the sauce over the platter. Mound the spatzle in the center of the sauce. Place the chops on top of the spatzle with their bones crossing. Garnish with chives and Essence.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.